Batch 126 Pilsner

6 gallons

9.5 lbs best malz pils
4 oz best malz dark Munich
4 oz best malz Vienna
1/4 tsp gypsum

Mash 30 mins at 148 df, 40 mins at 156 df

Boil 90 mins
80 mins 1/4 oz galena 13.8% aa 11 IBUs
80 mins 2.5 oz saaz 2.4%aa, 20 IBUs
1 tsp Irish moss
7 mins 1 oz homegrown centennial, 2 ibus
5 mins 0.5 oz saaz 2.4%aa, 1 IBU

34 IBUs

OG 1.058 into fermenter, 91% bhe

Pitch at 60 df with fresh packet of w2124 in 1-1/2 qt 2 stage starter, move to 55 df.  Add 1/2 gallon water to get to 1.053 OG, 5.1% abv.

12/23 move to 68 df for rest.  Rack 12/25, move to 55 df, drop 5 df per day to get to 35 df for lagering.

1/21 add 1 tsp gelatin heated to 170 df in 1 cup water, leave at 35 df.  Drop to 32 df 1/23.

Bottle 1/24 with 55 gr table sugar and a splash of champagne yeast, yield 708 oz, 2.25 vols co2.